Herby scotch eggs

/ 18 August 2016

6 eggs
300g pork mince
1 1/2 tbsp chopped parsley
1 1/2 tbsp chopped sage
1 tbsp chopped thyme
1/2 tbsp mustard powder
50g plain flour
125g panko breadcrumbs


  • Place 4 of the eggs into a saucepan filled with cold water. Place over high heat and bring to the boil then reduce to a simmer and cook for 4-5 mins. Then immediately lift the eggs from the pan and place into a bowl of ice cold water and set aside for 10/15 mins.
  • For the coating add the mince, herbs and mustard powder to a bowl and use your hands to mix together, seasoning well with salt and pepper.
  • To assemble place the other two eggs into a shallow bowl and whisk together. Place the flour and breadcrumbs on to separate place. Divide the pork mixture into 4 pieces and place onto a sheet of cling film and press into a disc. Peel the eggs and place one on top of each disc of mince. Use the cling film to lift the mince around the edges of the egg, using your hands to carefully seal in the egg. Dip each egg first in flour, then egg, then breadcrumbs.
  • Preheat a deep fat fryer to 170c and fry the scotch eggs for about 7-8 minutes or until golden brown, draining on kitchen roll.